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    Home » Restaurants & Events

    Bistro Ten Zero One | West Palm Beach, Florida

    Published: May 4, 2014 · Modified: Apr 21, 2022 by thekitchenprep · This post may contain affiliate links ·

    I had the pleasure of being a guest of Bistro Ten Zero One in West Palm Beach last week for a pre-Cinco de Mayo garden celebration. I had been wanting to visit the restaurant for some time, but since most of our eating is done at home, we hadn't had the opportunity! This was the perfect reason to stop by for a visit and get to check out the charming setting and festive eats.

    Though the restaurant is located inside a Marriott property, it has an identity all its own with an ever-changing, ingredient-driven menu made possible by Chef Chris DeGweck. They hold monthly culinary events in their expertly cultivated garden {tended to by John Cerreta} featuring themes like Caribbean night and Greek BBQ.

    The outdoor space is perfect for al fresco affairs throughout the cooler months of the year. Strings of lights hang above illuminating the paved courtyard, complete with a fire pit, casual seating areas and live music. Closer inspection will reveal the surrounding garden plots where you can find multitudes of herbs, vegetables and other interesting edibles.

    We had a great time sampling Chef Chris' menu, which featured:

     
    Mexican Carnitas
    Texas Style Smoked Brisket
    Beer Can Chicken
    Housemade Tamales
    Buracho Beans & Mexican Rice
    Flea Market Mexican Corn
    Salsas
    For dessert, a station of cinnamon-sugar covered churros and individual portions of his spin on peach cobbler rounded out the offerings.
    Having spent some time in San Antonio, Chef Chris was easily able to whip up a menu highlighting some of the best flavors of Mexican cuisine. His four years at Bistro Ten Zero One have been a well-received challenge, focused on changing the public perception that hotel dining means bland options and banquet food. Being able to flex his culinary muscles with themed events and some of the freshest local ingredients available {literally grown in their own back yard}, it's evident that he has been successful in drawing some attention to the tourist-heavy spot.

    This month {May 28} Bistro Ten Zero One will hold the final garden party before the steamy Florida summer begins. Themed "National Brisket Day", the gathering is sure to feature some meaty marvels! No reservations are required for the all-you-can-eat bash that includes beverages and cocktails for $30/person.

    Chef Chris was kind enough to share a simple recipe that you can easily make for your own Cinco de Mayo celebrations: Ahi Tuna Avocado Salad.  {If you need a visual, click here for a video!} The recipe is straightforward {read: very hard to mess up!}, fresh, and one could even say healthy {not including the chips that you'll eat it with. Wink.}! Warning: Chef is used to cooking for a crowd, so you may need to divide your recipe for a more family-friendly yield. 🙂
    Need some more recipe ideas with a Mexican flair for hosting your own soiree? Check out some of my favorites {and see the links below to head to the recipes!}
    Chocolate-Kahlua Mexican Wedding Cookies | Pepperjack Muffins with Guacamole "Frosting" | Mexican Street Corn
    Poblano Corn Muffins with Chili-Honey Butter | Quinoa "Burrito Bowl" | Margarita Muffins
    Chocolate Dipped Orange Segments with Chili Salt | Avocado + Grapefruit Salsa | Tex-Mex Three Bean Salad
    A special thank you to my friends at Bistro Ten Zero One and Katy Lynch of Savor Tonight.
    Ahi Tuna Avocado Salad
    Shared by Chef Chris DeGweck of Bistro Ten Zero One, West Palm Beach, FL
    15 avocados, pitted, peeled and rough diced

    6 Roma tomatoes, small dice
    ½ red onion, fine dice
    4 limes, juiced
    1 bunch cilantro, chiffonade {finely sliced into ribbons}
    3 jalapeños, fine dice
    Salt to taste
    ½ pound fresh tuna, diced

    1. In a large bowl gently fold together all ingredients except tuna to combine.
    2.  Fold in the fresh tuna.
    3. Season to taste.

    Serve with tortilla chips or your favorite crunchy snack!

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    Comments

    1. Katy says

      May 09, 2014 at 9:20 pm

      Thanks for joining us at Bistro's garden party. Chef Chris did a wonderful job and I'm glad that you were able to experience it -- and enjoyed yourself, of course.

      Reply

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    Hi! I'm Dianna. I used to think cooking had to be complicated to be good, so I never considered it "my thing." Now I know that's far from true, and my mission is to create & share easy, mouthwatering recipes - from weeknight dinners to simple bites for entertaining - that anyone can make! Join me in my South Florida kitchen and let's get cooking!

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